Caramelized Honey & Pistachio Fig Tarte Tatin

If you ask me, tarte tatin is one of those desserts that looks fancy but is actually pretty simple to make.

This upside-down tart puts a twist on the classic French dessert with sweet figs, crunchy pistachios, and a drizzle of salted honey. The caramelized fruit gets nice and jammy in the oven while the buttery pastry turns golden brown.

The salty-sweet combo really makes this dessert shine. Fresh figs cook down into something almost like candy, and the pistachios add a nice crunch that plays well with the smooth honey.

It’s the kind of dessert that feels special enough for company but easy enough for a regular weeknight when you want something a little different.

What Kind of Figs Should I Use?

Fresh figs are the star of this tarte tatin, and you have a few good options to choose from. Black Mission figs and Brown Turkey figs are probably the most common varieties you’ll find at the grocery store, and both work perfectly for this recipe. If you can find them, Calimyrna figs are another great choice with their sweet, nutty flavor. The key is making sure your figs are ripe but still firm enough to hold their shape when cooked – they should give slightly when you press them but not be mushy. Avoid figs that are overly soft or have any dark spots, as they might break down too much during baking.

Options for Substitutions

This tarte tatin is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Fresh figs: If fresh figs aren’t available, you can use pears, apples, or even stone fruits like peaches or plums. Just slice them to a similar thickness and adjust cooking time as needed since different fruits release different amounts of moisture.
• Puff pastry: While puff pastry gives the best flaky results, you can use pie crust or even phyllo dough in a pinch. With phyllo, you’ll need to brush each layer with butter and use about 6-8 sheets.
• Pistachios: Other nuts work great here too – try walnuts, almonds, or hazelnuts. Just chop them roughly to the same size as the pistachios would be.
• Brown sugar: You can substitute with white sugar, coconut sugar, or even maple syrup. If using maple syrup, reduce the amount to about 1/3 cup since it’s more liquid.
• Honey: Maple syrup or agave work as good alternatives, though the flavor will be slightly different. Use the same amount as called for in the recipe.

Watch Out for These Mistakes While Baking

The biggest mistake when making tarte tatin is not cooking the caramel long enough – you want that brown sugar and butter mixture to turn a deep amber color before adding the figs, or you’ll end up with a watery mess instead of a proper caramel base.

Another common error is using overripe figs, which will break down too much during baking and create a mushy texture, so choose figs that are ripe but still hold their shape when sliced.

When flipping your tarte tatin, work quickly and confidently in one smooth motion while the pan is still hot – hesitating or trying to flip it when it’s cooled will cause the caramel to stick and your beautiful arrangement to fall apart.

Don’t forget to let the tarte rest for about 10 minutes after flipping to allow the caramel to set slightly, making it much easier to slice and serve without everything sliding around on the plate.

What to Serve With Fig Tarte Tatin?

This sweet and salty tart is absolutely perfect with a scoop of vanilla ice cream or a dollop of whipped cream to balance out the rich honey and buttery pastry. The creamy texture pairs beautifully with the caramelized figs and adds a cool contrast to the warm tart. If you want to keep things simple, a cup of strong coffee or black tea makes a great companion, especially since the caffeine cuts through the sweetness nicely. For a fancier touch, try serving it alongside some fresh berries or a light arugula salad dressed with lemon vinaigrette to cleanse the palate between bites.

Storage Instructions

Keep Fresh: This tarte tatin is best enjoyed the day it’s made, but you can store leftovers covered at room temperature for up to 2 days. The puff pastry will soften a bit over time, but the flavors actually get even better as they meld together. Just cover it loosely with foil or plastic wrap.

Refrigerate: If you need to keep it longer, pop it in the fridge for up to 4 days in an airtight container. The figs will release more juices as it sits, creating a lovely syrupy base that’s perfect for spooning over ice cream or yogurt.

Warm Up: To bring back some of that crispy pastry texture, warm individual slices in a 350°F oven for about 5-8 minutes. You can also enjoy it cold straight from the fridge – it’s like a different dessert entirely! Drizzle with a bit more honey and flaky salt before serving.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2750-3000
• Protein: 35-40 g
• Fat: 140-155 g
• Carbohydrates: 360-390 g

Ingredients

For the fruit filling:

• 3 tbsp unsalted butter
• 1 1/2 lb ripe figs, stems trimmed and sliced 1/4 inch thick
• 1/2 cup packed brown sugar
• Kosher salt, as needed

For the pastry base:

• 1 sheet (14 oz) puff pastry, thawed

For the honeyed pistachio topping:

• 1 tbsp olive oil
• 1/2 cup coarsely chopped pistachios
• 2 tbsp honey, plus additional for drizzling
• Flaky sea salt, as needed

Step 1: Prepare the Caramelized Figs

• 3 tbsp unsalted butter
• 1 1/2 lb ripe figs, stems trimmed and sliced 1/4 inch thick
• 1/2 cup packed brown sugar
• kosher salt, as needed

Preheat the oven to 425°F.

Heat a 12-inch cast-iron skillet over medium heat, then add the unsalted butter and let it melt.

Add the sliced figs and sauté them for a minute or two until they begin to soften.

Stir in the brown sugar and a pinch of kosher salt.

Keep stirring until the sugar has melted, and then let the mixture simmer for another minute or so to thicken.

I like to make sure the figs get glossy and jammy at this stage—it really brings out their sweetness.

Step 2: Prepare and Add the Puff Pastry

• 1 sheet (14 oz) puff pastry, thawed

Unfold the thawed puff pastry onto a lightly floured surface and trim the edges to create roughly a 10-inch circle.

Carefully lay the dough on top of the caramelized figs in the skillet, making sure to completely cover them.

Gently tuck the edges of the pastry around the sides of the figs.

Place the skillet in the preheated oven and bake for about 20 minutes, or until the puff pastry is golden and puffed.

Step 3: Make Honeyed Pistachios

• 1 tbsp olive oil
• 1/2 cup coarsely chopped pistachios
• 2 tbsp honey
• kosher salt, as needed

While the tarte tatin is nearly finished baking, heat a small skillet over medium heat.

Add the olive oil and chopped pistachios, toasting them for a few seconds until fragrant.

Stir in the honey and a good pinch of kosher salt.

Let the mixture bubble for another 30 seconds or so, then turn off the heat.

For extra depth, I sometimes add a pinch of cinnamon or cardamom to the pistachios, but that’s optional.

Step 4: Invert, Garnish, and Serve

• honeyed pistachios from Step 3
• flaky sea salt, as needed
• additional honey for drizzling

When the tarte tatin is done baking, carefully transfer the skillet out of the oven.

Place a large cutting board or platter over the skillet, and invert the tarte tatin onto the board so the figs are facing up.

Spoon the honeyed pistachios (from Step 3) over the top.

Sprinkle with a little flaky sea salt, and cut into slices.

Serve the tart warm, drizzling with a little extra honey over each slice for added sweetness.